Best Pan-Fried Chicken Leg Recipe

Best Pan-Fried Chicken Leg Recipe

Craving a delicious, crispy and golden-brown chicken leg?

This pan-fried chicken leg recipe is the answer to all your desires.

Marinated with a blend of herbs and spices, these chicken legs are pan-fried to perfection, delivering a succulent and tender meat with a mouthwatering crispy exterior.

This recipe is perfect for a family dinner or a weekend treat!

Preparation Time: 15 minutes

Cooking Time: 25-30 minutes

Yield: 4 servings


  • 4 chicken legs
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup vegetable oil


  1. In a small bowl, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). Mix well and set aside.
  2. Pat the chicken legs dry with paper towels. This will help the flour mixture adhere better to the chicken.
  3. Dredge each chicken leg in the flour mixture, ensuring they are well-coated. Shake off any excess flour and set aside on a plate.
  4. Heat the vegetable oil in a large, heavy-bottomed skillet over medium heat.
  5. Once the oil is hot, carefully place the coated chicken legs in the skillet. Cook for 12-15 minutes on one side, until golden brown and crispy. Use tongs to turn the chicken legs over and cook for another 12-15 minutes on the other side.
  6. Check the internal temperature of the chicken with a meat thermometer. It should read 165°F (74°C) when inserted into the thickest part of the meat.
  7. Place the cooked chicken legs on a paper towel-lined plate to drain any excess oil. Let them rest for a few minutes before serving.

Tips and Tricks:

  • For an even crispier crust, let the coated chicken legs rest for 10 minutes before frying. This allows the flour mixture to set and adhere better to the chicken.
  • To avoid overcrowding the skillet and to ensure even cooking, cook the chicken legs in batches if needed.

Nutritional Information:


Substitution Options:

  • Replace all-purpose flour with gluten-free flour for a gluten-free alternative.
  • Use chicken thighs instead of chicken legs if you prefer darker meat.

Wine or Beverage Pairings:

A crisp and refreshing white wine like a Sauvignon Blanc or a Chardonnay would complement the flavors of the pan-fried chicken legs. Alternatively, a light, citrusy beer like a Hefeweizen would also pair well with this dish.

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